Food Grade Transglutaminase Enzyme CAS 80146-85-6

Food Grade Transglutaminase Enzyme CAS 80146-85-6

Transglutaminase, also known as Transglutaminase (TGase for short), is widely present in humans, advanced animals, plants and microorganisms, and can catalyze the cross-linking between or within protein molecules, and the connection between proteins and amino acids As well as the hydrolysis of glutamine residues in protein molecules, it is a healthy, efficient and safe food additive. The TG enzyme produced by our company is fermented by Streptococcus mobara. It has significant effects on protein foaming, emulsification stability, thermal stability, water retention and gelling ability, thereby improving the nutritional value and flavor of food. , Taste, texture, appearance, etc. TG enzymes can be used in meatballs, minced meat reorganization, processed aquatic products, ham, sausages, noodles, tofu, dairy products and other products.

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Transglutaminase, also known as Transglutaminase (TGase for short), is widely present in humans, advanced animals, plants and microorganisms, and can catalyze the cross-linking between or within protein molecules, and the connection between proteins and amino acids As well as the hydrolysis of glutamine residues in protein molecules, it is a healthy, efficient and safe food additive. The TG enzyme produced by our company is fermented by Streptococcus mobara. It has significant effects on protein foaming, emulsification stability, thermal stability, water retention and gelling ability, thereby improving the nutritional value and flavor of food. , Taste, texture, appearance, etc. TG enzymes can be used in meatballs, minced meat reorganization, processed aquatic products, ham, sausages, noodles, tofu, dairy products and other products.

Product name
Transglutaminase Enzyme
Other Name
TG
Appearance
White powder
Purity
120u/g，140u/g，200u/g，600u/g，2000u/g

Function

1. Reduce costs. When TG enzyme works with soy protein isolate (ISP), it can be made into small protein pellets instead of real meat, reducing the amount of raw meat added by 8%~15%. Partially replace beef and pork with chicken, combined with the use of TG enzymes, make the processed meatballs closer to the taste of pork and beef balls in terms of flavor and taste; 2. Significantly improve the gel strength and elasticity of the meatballs, which can make the gel strength of the meatballs reach 2000~2500G, and can bounce about 0.3~0.5 meters like a bouncy ball; 3. Increase the production rate by 5%~10%; 4. Good pH stability, high stability in a wide range of pH value; 5. Strong thermal stability, high stability in a wide temperature range; 6. Green, environmentally friendly, safe and healthy, it can replace phosphate and other salts to make low-salt healthy food.
Application
(1) The role of TG in meat processing: improve texture, taste, and promote cross-linking. (2) Application in dairy products: improve stability, viscosity, and reduce whey precipitation. (3) Application in noodle products: improve quality and increase yield. (4) The role of soy protein: improve the properties of the product and increase the nutritional value of the product.